Company Operations Director

The Company Operations Director will cover our South Florida market.  The idela candidate should reside in the Miami or West Palm Beach area. 

  

POSITION SUMMARY

A Company Operations Director is responsible for supervising restaurant District Managers and overseeing the operations of a district as well as providing excellent Guest service, preparing high quality food and maintaining a clean work environment. The Company Operations Director ensures maximum sales and profitability through sales activities, Guest service, cost controls, marketing programs and people management.

 

A Company Operations Director Level I is responsible for supervising 6-10 District Managers and overseeing the operations of multiple markets outside their home market with around 50 -75 Restaurants.

 

The Company Operations Director exhibits Leadership and Technical competencies necessary to be successful in this position.

 

POSITION ACCOUNTABILITIES 

 

Sales and Profits

• Meets budgeted sales and controllable costs targets.
• Partners with District Managers to develop sales building strategies to increase restaurant profitability.
• Works with District Managers to develop plans for controlling all aspects of P&Ls at a restaurant level and provides guidance on troubleshooting restaurant level issues.
• Develops and executes a district-wide local store marketing plan in response to market conditions such as competitor pricing and other competitor activities.
• Responds to competitor activities aimed at diverting restaurant business.
• Develops and executes plans to improve sales and profits.
• Analyzes the P&L and other tools to develop appropriate plans to resolve unfavorable trends in controllables, QSC, sales and profits.

 

Guests (Guest & Restaurant Operations)

• Works with District Managers to train employees on responding to Guest complaints and providing a high level of Guest service while meeting Guest service times company targets.
• Reviews Guest feedback metrics and works with District Managers to increase Guest satisfaction.
• Sets budget goals monthly and meets regularly with their team to discuss current budget trends, communicating any variances as appropriate.
• Works with District Managers to identify, evaluate and respond appropriately to labor efficiency problems, cash/security issues, and health department inspections.
• Ensures that company standards for product quality and product safety are consistently met and oversees execution of restaurant cleaning plans, maintenance plans and operational checklists.
• Implements safety guidelines and practices, ensuring that they are followed through at all levels in the restaurant.
• Maintains, modifies as necessary, and utilizes restaurant systems to provide consistent operations and Guest satisfaction.

 

People Management

• Determines management staffing requirements and creates a pool of talent for bench strength.
• Ensures restaurant personnel are trained to execute products to company standards(Quality, Service and Cleanliness) and ensure the use of restaurant “systems” for QSC and cost controls.
• Trains District Managers to identify problems and develop alternative solutions.
• Trains and develops District Managers on running effective shifts, coaching and developing their employees and creating engagement within the restaurant and market.
• Reviews trends in turnover and meets turnover goals.
• Understands and complies with employment laws and administrative requirements and ensures that the District is in compliance.
• Works with managers on performance concerns and manages the employee complaint and resolution process, addressing escalated issues as required.
• Conducts District Managers’ meetings regularly to discuss key business priorities.
• Provides feedback regularly to District Managers on their performance and annually, completes the performance review process.
• Performs other related duties, tasks and special projects as required.

 

EMPLOYMENT STANDARDS

 

Education & Licensing

• Bachelor’s degree preffered.  Consideration for experience will be given if not obtained.
• Food Safety certified.
• Valid Driver’s License.

 

Experience

• At least 5 to 7 years of multi-unit restaurant management and/or training experience; or equivalent combination of education and experience.
• Microsoft Office and general system experience required. 

 

Essential Physical Requirements